At a time when drinking copious amounts of sugar in one go was not a bad idea, my beverage of preference was the caramel frappuccino. Later, I switched to a slim caramel frap and macchiatos with caramel, but my love of caramel and coffee remained. Because of that, and for that reason alone, I created this recipe to make caramel sauce using milk.

I’ve tried several different recipes – some using dry methods, others using a wet process, some using heavy cream, and others with butter. However, the truth is that They all failed due to one or the other reason. One was burned. Another one was so thick you couldn’t put it in a latte. Every recipe with butter or cream and the necessary sugar was heavy for an everyday drink.

TIPS FOR MAKING CARAMEL SAUCE

This recipe can be a bit tricky until you master the art of it. Here are some suggestions I strongly recommend reading before getting started:

Begin by using clean tools. Make sure that your spatula and the pot are both well-maintained and free from dust. Sugar should be 100% pure If it has come in contact with flour particles. This could affect the way it liquefies. Clean conditions can prevent the crystallization of sugar.

Use a heavy-bottomed tall pot. Trust me on this one! A small-sized pan can cause burnt caramel, and a pool that’s too deep can create a dangerous mess since the hot caramel will heat up and explode when the milk is added.

Wear an oven mitt. Even if you have a large pot, I suggest wearing an oven mitt on the hand you’ll be using to stir the milk. It is essential to start the caramel at all times after milk is added, but the steam may be so hot that stirring is nearly impossible by hand.

Do not burn the caramel. I realize this may seem simple, but it should be mentioned. After the sugar has turned to liquid, continue cooking it for a few minutes. It turns a dark golden brown color. Then STOP.

Don’t abandon the idea! Real talk: the first time you try making caramel may not succeed. But I can tell from my personal experiences (and the experience of many of my readers who have left comments regarding this dish!) that the second try will usually be much better.

TROUBLESHOOTING CARAMEL

There are two main problems you could encounter while creating this sauce for the caramel:

Milk curdlesOne problem with using milk in caramel sauce can be the risk that it will curdle. This could be due to various factors, including the sugar turning too dark or burning (and acidic) before mixing in the milk, using old dairy, or the absence of stirring regularly when the milk is added. In any event, it is possible to save the curdled caramel sauce by employing an immersion blender to smooth it once more.

The caramel begins to seize, and it isn’t unusual for caramel sauces to condense as milk is added. If this happens, the caramel liquid hardens to form a semi-solid mass, and you’re left with an entire pot of milk and the clump of sugar that has been caramelized. Don’t panic! Put the caramel back in the pool and stir it constantly until the clusters melt in the gravy. It might take some time, but it will happen eventually.

INSTRUCTIONS

Cook sugar in a pan: Place the sugar in the tall, large heavy-bottomed saucepan, and shake it until it is in a fine even layer. Set the pot on moderately low heat. Set a timer for eight minutes while the sugar begins to warm up. During this period, leave the sugar in its place.

Keep cookingCheck for sugar after 8 minutes have passed. If you’re beginning to feel or smell it or notice areas where it appears to be light transparent or brown, it’s likely to start turning into liquid. If that happens, you can skip to step 3 immediately. If it does not set the timer for an additional 8 minutes, but this time, be sure to keep your eye on the sugar. Within 8 minutes, you’ll see it beginning to melt.

Hot milkMeanwhile, prepare for the next few steps since they’ll be quick in a microwave-safe jar for approximately a minute. Then, stir it to even out the temperature. Put the warm milk close to the stove, along with a trivet (where it is possible to quickly put the caramel in the pot when it’s done), and an oven-safe spatula.

End melt sugars When you notice the sugar becoming liquid, grab your heat-safe spatula and begin to spoon the sugar liquid on top of the complex sugar. Continue doing this until more sugar becomes liquid. The goal is not to mix the sugar but to prevent the liquid components from burning. Once the sugar is liquid, gently stir it until it becomes golden-rusty. It should take only about a minute; however, be cautious not to let the sugar get too hot.

Mix sugar with milk:  When the sugar is the right color, take it off the stove, place it on a trivet, and then quickly mix into half the warm milk. It is essential to continue stirring the caramel throughout this process. The milk can make the caramel bubble and steam quickly, so be cautious when mixing. Continue to go until the bubbling stops, and add the remaining milk.

Return to the heartsome (or most) of the caramel could have become hardened after the milk had been added. If this is the case, or if you prefer a thick caramel, bring the pot back in the oven. Mix continuously on moderately low heat until the caramel is returned to the mix. Make sure you carefully scrape any pieces that have hardened off the sides and bottom of the pot, if necessary, before putting them back into the pot. Be patient. It may appear as if they’re not melting; however, over time, they will.

To create a more dense caramelIf You want to make a thicker caramel that is suitable for pouring over baked products, cook the caramel while stirring continuously for 10-15 minutes after adding milk. It may not appear thin while still hot, but once it cools, it will begin to thicken significantly.

Add salt and let cool: Once all hardened pieces of caramel are melted (as required) and the caramel is cooked to a higher temperature (as needed), take the pot off the stove. Mix in the sea salt. Put the caramel in a heat-resistant container (if the glass is used, it is possible to place a metal spoon inside it to stop it from breaking). Cover the container and place it in the refrigerator to keep; it will become thicker when it cools.